Chicken Curry

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Our simplified Chicken Curry recipe allows you to enjoy this traditional dish with ease. Join us on this culinary journey through Asia to discover the secrets.

Prep Time15

Cook Time25

Total Time40

Servings: people

Ingredients

1 lb (450 g) chicken breast, cut into bite-sized pieces
1 teaspoon olive oil
1 teaspoon turmeric
2 tablespoons curry powder
2 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon cumin
1 teaspoon salt
2 container (240 g) yogurt, nonfat fat, plain, Greek, divided
1 cup (240 ml) chicken broth
2 tablespoons chopped scallions

Instructions

In a mixing bowl, combine tomato paste, 1/2 cup yogurt, turmeric, curry powder, minced garlic, oil, cumin, and salt. Stir until well combined to form the curry sauce.
Add the chicken pieces to the curry sauce mixture and toss until evenly coated. Allow the chicken to marinate for at least 30 minutes, or refrigerate for 2-4 hours for enhanced flavor.
Heat a large skillet or frying pan over medium heat. Add the olive oil and the marinated chicken pieces to the skillet and cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
Pour in the chicken broth. Stir to combine and bring the mixture to a simmer. Let it cook for another 10-15 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
Taste the curry and adjust the seasoning if necessary, adding more salt or curry powder according to your preference. Once the curry is well cooked, turn off the heat and add the remaining 1/2 cup of yogurt. Stir well to combine until the yogurt is fully incorporated into the curry sauce.
Serve the chicken curry hot, garnished with chopped scallions. Enjoy this flavorful and aromatic dish with steamed rice or naan bread.

Notes

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